Name: Easy Corn Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box Jiffy Corn Muffin mix (8 ounces); 15 ounces whole kernel corn, drained; 15 ounces creamed corn (not drained); 1 cup sour cream; 1/2 cup melted butter; Salt, to taste; Black pepper, to taste

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Introduction

This easy corn casserole is a comforting side dish perfect for any occasion. With its creamy texture and golden top, it combines sweet corn and savory ingredients into a crowd-pleasing bake.

This image shows a deep, square dish filled with a thick corn casserole that has been cut into a square piece, revealing its moist and fluffy inside. The casserole has a golden-brown crust on top with a slightly crispy texture, scattered with bright yellow corn kernels throughout the soft, crumbly inner layer. Some juicy corn kernels are also visible near the bottom of the cut piece on the dish. The dish is white and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Jiffy Corn Muffin mix (8 ounces)
15 ounces whole kernel corn, drained
15 ounces creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Instructions

Step 1: Preheat the oven to 350ºF and spray an 8×8-inch baking dish with cooking spray.
Step 2: In a large bowl, combine the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Mix until well blended.
Step 3: Pour the mixture into the prepared baking dish, spreading it evenly.
Step 4: Bake uncovered for 45 to 50 minutes, or until the top is lightly golden brown.
Step 5: Season with salt and pepper to taste before serving.

Tips & Variations

For extra flavor, add 1 cup of shredded cheddar cheese into the mixture before baking.
Try stirring in some chopped jalapeños for a spicy kick.
Use Greek yogurt instead of sour cream for a tangier and healthier version.
To make it gluten-free, substitute the cornbread mix with a gluten-free cornbread mix.

Storage

Store any leftover corn casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF for about 15 minutes or until warmed through to maintain the texture. You can also microwave individual portions until hot, though the top will not remain crispy.

How to Serve

A close-up view of a golden yellow cornbread with whole corn kernels visible inside and on top, showing a moist and slightly crumbly texture. The cornbread is baked in a white pan, with a crispy top layer that has a shiny, slightly buttery surface. Some pieces of cornbread have been cut and removed, revealing the soft and fluffy inner layer scattered with bright yellow corn kernels. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze this corn casserole?

Yes, you can freeze the casserole after baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.